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Carrot Cake Cinnamon Rolls

Enjoy carrot cake cinnamon rolls for Easter breakfast! Using cake mix as a shortcut, these gooey, spiced rolls combine the best of carrot cake and cinnamon rolls into one.

Prep Time
3 hrs
Cook Time
mins
Total Time
3 hrs 25 mins
Servings: 8
Calories: 722 kcal
Course: Dessert
Cuisine: American

Ingredients

Dough Ingredients
  • 1 ¼ cups warm water
  • 2 ¼ teaspoons instant yeast 1 packet
  • 15.25 ounces carrot cake mix 1 box
  • 2 ½ cups flour
Filling Ingredients
  • ½ cup brown sugar
  • ½ cup grated carrots
  • 2 teaspoons ground cinnamon
  • ¼ cup butter softened
Frosting Ingredients
  • 4 ounces cream cheese softened
  • ¼ cup butter softened
  • 2 cups powdered sugar
  • ½ cup pecans chopped
  • Zest one orange

Instructions

    Cup of Yum
  1. Add the warm water and yeast to a large bowl and let sit for five minutes so the yeast will dissolve and bloom.
  2. Add your cake mix and 2 cups of flour to the yeast water.
  3. Using an electric mixer, beat for 2 minutes and add another ¼ cup of the flour.
  4. Cover the mix and set aside in a warm area to rise until doubled in size, about 2 hours.
  5. Once the dough has doubled in size, roll it out to about a 16x12 rectangle, give or take.
  6. Mix together the brown sugar, grated carrots, and cinnamon.
  7. Spread ¼ cup softened butter all over the dough.
  8. Sprinkle the brown sugar mixture all over the dough.
  9. Slice the dough into 8 long strips, roll each strip up, and place in a greased 9x13-inch baking dish. Cover and set aside for 1 hour to rise.
  10. Preheat the oven to 350 degrees F. Bake the rolls for 18-20 minutes until baked through.
  11. Set aside to cool slightly while you make the frosting.
  12. Using an electric hand mixer, beat together the cream cheese, ¼ cup butter, and powdered sugar until well combined.
  13. Spread over the cinnamon rolls. Sprinkle it with pecans and orange zest.

Notes

  • Make sure your water is warm, not hot—aim for around 110°F. Too hot will kill the yeast, and too cold will not activate it properly.
  • Let your cream cheese and butter come to room temperature naturally for the smoothest frosting.
  • The dough can be made the night before and left to rise in the refrigerator overnight.
  • Add ½ cup raisins to the filling for a more traditional carrot cake flavor.
  • Try walnuts instead of pecans for a different nutty crunch.
  • Make sure your water is warm, not hot—aim for around 110°F. Too hot will kill the yeast, and too cold will not activate it properly.
  • Let your cream cheese and butter come to room temperature naturally for the smoothest frosting.
  • The dough can be made the night before and left to rise in the refrigerator overnight.
  • Add ½ cup raisins to the filling for a more traditional carrot cake flavor.
  • Try walnuts instead of pecans for a different nutty crunch.

Nutrition Information

Calories 722kcal (36%) Carbohydrates 121g (40%) Protein 9g (18%) Fat 23g (35%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Trans Fat 1g Cholesterol 45mg (15%) Sodium 525mg (22%) Potassium 202mg (6%) Fiber 4g (16%) Sugar 67g (134%) Vitamin A 1886IU (38%) Vitamin C 1mg (1%) Calcium 167mg (17%) Iron 3mg (17%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 722

% Daily Value*

Calories 722kcal 36%
Carbohydrates 121g 40%
Protein 9g 18%
Fat 23g 35%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 45mg 15%
Sodium 525mg 22%
Potassium 202mg 4%
Fiber 4g 16%
Sugar 67g 134%
Vitamin A 1886IU 38%
Vitamin C 1mg 1%
Calcium 167mg 17%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.